November 21st, 2024
Recipes
Sicilian Olive and Pine Nut Pilaf
Valentina P
- Difficulty
•
- Time 30"
Sicilian-inspired pilaf made with farro, olives, pine nuts, raisins, scallions, and parsley. All tossed together in a simple olive oil vinaigrette. It's salty, sweet, and very flavorful.
How To MakeDiet Type: Classic
Shopping List
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For the Pilaf
- 3 1/4 cups cooked farro (or short-grain brown rice)
- 3/4 cup pitted mixed olives
- 3/4 cup pine nuts
- 33333333/100000000 heaping cup raisins
- 33333333/100000000 cup fresh parsley
- 3 scallions
- 1 tablespoon capers, drained For the Vinaigrette
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons lemon juice
- 1 1/2 tablespoons honey (or 1 tablespoon sugar)
- 1/2 teaspoon dried oregano
- salt and pepper, to taste
Instructions
- Step 1: Cook the farro or brown rice in a small pot, according to package directions. As reference, 1.5 cup of dry farro will usually yield 3 cups cooked. Whereas 1 cup of dry rice will yield between 2 to 4 cups cooked.
- Step 2: Meanwhile, chop the scallions, olives, and parsley. Set aside.
- Step 3: Place the pine nuts on a dry frying pan over medium heat. Toast the nuts, stirring often, until they are golden and fragrant. This will take about 2 to 3 minutes. Keep your eyes on them the whole time, as pine nuts can go from toasted to burnt very quickly. Remove the toasted nuts from the pan and transfer to a plate.
- Step 4: Stir together the vinaigrette ingredients and set aside.
- Step 5: Combine the warm cooked farro or rice, olives, parsley, scallions, raisins, and capers in a large bowl. Stir in the vinaigrette, making sure all the grains are evenly coated with the sauce. The residual heat from the rice will plump up the raisins.
- Serve: Stir in the toasted pine nuts before serving, giving it a final toss to incorporate them into the pilaf. This pilaf can be served warm or even at room temperature. This is great alongside white beans or Herb-Roasted Salmon.
Recipe Notes
Note 1: Use frozen steam-fresh brown rice as a timesaver. It will be perfectly cooked within minutes.
Nutrition
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Sicilian Olive and Pine Nut Pilaf
PT30M 3 1/4 cups cooked farro (or short-grain brown rice) 3/4 cup pitted mixed olives 3/4 cup pine nuts 33333333/100000000 heaping cup raisins 33333333/100000000 cup fresh parsley 3 scallions 1 tablespoon capers, drained 3 tablespoons extra-virgin olive oil 3 tablespoons lemon juice 1 1/2 tablespoons honey (or 1 tablespoon sugar) 1/2 teaspoon dried oregano salt and pepper, to taste Gluten Free Vegan 6 Servings
Ingredients:
